INGREDIENTS

• 1 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 200g mushrooms, roughly chopped
• 4 garlic cloves, crushed
• 1 tbsp dried Italian herbs
• 1/2 cup dry red wine
• 2 x 400g cans lentils, drained, rinsed
• 2 tbsp tomato paste
• 700g btl Mutti Tomato Passata
• 1 cup vegetable liquid stock
• 400ml sour cream
• 2 eggs, lightly beaten
• 1 cup grated cheese
• 5 fresh lasagne sheets
• 800g butternut pumpkin, peeled, thinly sliced
• 2 zucchini, peeled into ribbons
• Fresh oregano leaves, to serve
• Chopped fresh basil leaves, to serve
• Salad leaves, to serve

METHOD

1. Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, celery and mushroom, stirring, for 10 minutes or until onion has softened. Add garlic and dried herbs. Cook for 1 minute or until fragrant.
2. Add wine and bring to the boil for 2 minutes or until reduced by half. Add lentils, tomato paste, passata, and stock, and bring to the boil. Reduce heat to medium. Simmer for 20 minutes or until thickened. Season and then stand for 10 minutes to cool.
3. Place sour cream, eggs, and half the cheese in a bowl. Stir to combine and season.
4. Cut 4 x 50cm pieces of baking paper. Place one piece on a flat surface and spray with oil. Top with a second piece. Repeat to make a second stack. Place stacks on top of each other to form a cross. Carefully place in a greased 5.5-litre slow cooker bowl and press against the base and side-to-line bowl.
5. Trim paper if necessary so it sits about 5cm below the rim of the bowl.
6. Reserve 1/3 cup sour cream mixture. Place 1 lasagna sheet in the base of the prepared bowl, trimming to fit. Spoon 1⁄4 of the lentil mixture over the lasagna sheet. Arrange 1/4 of the butternut pumpkin and zucchini, slightly overlapping over top. Drizzle with 1⁄4 of the remaining sour cream mixture. Repeat layers 3 more times. Top with remaining lasagna sheet, trimming to fit. Drizzle with reserved sour cream mixture, spreading to cover top. Sprinkle with the remaining cheese.
7. Cover with lid and then cook on low for 4 hours or until lasagna sheets and pumpkin are tender.
8. Once cooked, stand for 10 minutes then sprinkle with oregano and basil. Serve with salad.